You need these in your life.
It’s probably fair to say the muffins in the UNLIMITED recipe library are some of our most popular recipes. I completely agree with that sentiment! Finding healthy and nourishing snacks and baked goods was one of my first journeys when I was learning how to cook better for myself and the kids.
Well, add these to your rotation because these Green Machine Protein Muffins are amazing!
One of my favorite breakfasts is a muffin with an egg on the side and my beloved cup of coffee. I get vitamins, nutrients, protein and a heavy dose of happiness.
The kids love these too! They are actually perfect in school lunches which is how we’ve been using them in the past few weeks since summer ended.
I currently have two dozen in our freezer if that tells you anything!
The protein powder is optional but I highly recommend it as it will give these muffins a hefty boost of added protein.
And if you don’t have any coconut oil on hand applesauce always substitutes well in a pinch.
One other thing to keep in mind is these muffins are not overly sweet! That is exactly how I like them. Using extra ripe bananas will help with that! If you find you want a little more sweetness you can try upping the maple syrup to 1/3 cup (but I bet you won’t need it!).
Oh, and did I mention you just throw it all in a blender?? I mean, come on. It doesn’t get easier than that.
Wake up with a smile on your face knowing these Green Machine Protein Muffins are waiting for you!
Green Machine Protein Muffins
Ingredients
- 2 ripe bananas
- 2 eggs
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1/4 cup almond milk
- 2 tsp apple cider vinegar
- 1 1/4 tsp baking soda
- 2 tbsp chia seed
- 2 scoops plain or vanilla flavored protein powder
- 2 cups oats (make these certified gluten free if you want guaranteed gluten free muffins)
- 2 1/2 full cups spinach (or combo spinach and kale) – loosely packed
Instructions
- Preheat your oven to 375 degrees.
- Place all ingredients in a blender and blend well.
- Spray a muffin tin with cooking spray.
- Pour batter into the muffin tin (I usually get a full 12 muffins from this recipe)
- Bake for 18-20 minutes at 375 degrees.
- Cool to room teperature and enjoy!
- I typically keep these in the freezer and just bring them out as needed for breakfast and kids' school lunches!
